Aji de Gallina (Peruvian Creamy Chicken Stew)

Instructions

1. 1Place the about 450 g Chicken breast in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the water, let it cool slightly, then shred it finely. Set the shredded chicken aside.
2. 2Heat the 2 tbsp Vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium Onion, chopped into 1.27 cm pieces, and the 2 cloves Garlic, minced. Cook, stirring frequently, for 5-7 minutes, or until the onion is softened and translucent, and the garlic is fragrant.
3. 3Stir in the 3 tbsp Aji Amarillo paste and cook for 1 minute more, stirring constantly, until it is fragrant.
4. 4While the onions and garlic cook, tear the 3 slices Bread into pieces and place them in a blender. Add the 1 cup Milk, 0.5 cup Walnuts, and 1 cup Chicken broth to the blender. Blend on high speed until the mixture is completely smooth and creamy.
5. 5Pour the blended mixture from the blender into the pot with the sautéed onion and garlic. Stir well to combine.
6. 6Add the shredded chicken to the pot along with the 0.5 tsp Salt and 0.25 tsp Black pepper. Stir everything together. Bring the stew to a gentle simmer over medium-low heat (148.9°C / 150°C), then reduce the heat to low (121.1°C / 120°C). Cook for 15-20 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
7. 7Serve the Aji de Gallina hot over the 4 cups Cooked rice. Garnish each serving with slices from the 2 Hard-boiled eggs and the 0.25 cup Black olives.

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